Walnut Stuffed Mushrooms with Cheddar, Apple & Sage

Walnut Stuffed Mushrooms with Cheddar, Apple & Sage

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Course: Appetizer, Side Dish

Cuisine: American, Mediterranean

Keyword: gluten-free, stuffed mushroom, vegetarian, Walnut Stuffed Mushrooms with Cheddar, Apple & Sage

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories:

Ingredients

8 stuffing mushrooms or 16 regular sized white mushrooms cleaned with stems removed and set aside
1 shallot chopped
1 gala or red delicious apple peeled and diced (approx. 1 C)
1 TB olive oil or walnut oil
1 TB chopped fresh sage
1 C walnuts soaked at least 20 minutes
1 tsp fennel seed
1 tsp ground sage
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried parsley
1/4 tsp sea salt
1/8 tsp black pepper
1/2 C shredded sharp cheddar cheese plus extra for topping

Instructions

Preheat oven to 375ºF. Line cleaned mushroom caps with stems removed on a sheet pan lined with parchment paper or nonstick foil
Chop mushrooms stems by hand or lightly pulse in a food processor
Heat oil over medium-high heat in a non-stick pan. Sauté shallots and apples 1-2 minutes, then add chopped mushroom stems. Sauté for 5-7 minutes until apples have softened. Remove pan from heat and stir in fresh sage.
Drain walnuts and place in food processor. Add all remaining ingredients except cheese. Gently pulse the walnut and spice mixture a few times until the mixture represents the consistency of ground meat.
Place walnut sausage meat into a mixing bowl and add cheese plus the sautéed stem/apple/shallot/sage mixture. Stir until combined and mixture is completely moistened.
Using hands (gloves recommended here), shape mixture into small meatballs, then gently stuff and form into mushroom caps. Optional top with additional cheese.
Bake 15 minutes and serve immediately.

Notes

To make these mushrooms vegan, swap the cheddar for non-dairy cheddar shreds or nutritional yeast

For a quick seasoning for the walnut sausage, use 1 TB Wildtree Sausage Seasoning Blend

If you happen to have any leftover filling, shape them into patties and make vegetarian breakfast sausages

MAKE AHEAD OPTION:

If making in advance, stuff the mushrooms and cover with plastic wrap. They will keep 1-2 days before baking. Or you can store the filling separately and stuff the mushrooms the day you plan to serve these up. If you are going right from the fridge to the oven, add another 10-15 minutes of cooking time on, as the cold mushrooms will need more time to cook.

Nutrition